Air-Fryer Pork Belly: How Long To Fry?

Cooking pork belly in an air fryer is a quick and easy way to get tender, juicy meat with a beautifully seared crust. The cooking time varies depending on the air fryer model, but it typically takes around 30 minutes to get crispy pork belly. The internal temperature should be 90-95°C / 195-200°F.

How to get the crispiest pork belly skin

If you're looking for the crispiest pork belly skin, follow these steps:

Select the Right Cut:

Start by choosing a good cut of pork belly with a nice balance of meat and fat. This will ensure both flavour and crispiness. Look for slabs that are evenly marbled with fat and bright pink in colour.

Dry the Skin:

Before you begin cooking, pat the skin of the pork belly dry with paper towels. It is important to remove as much moisture as possible, as moisture will prevent the skin from becoming crispy.

Score the Skin:

Use a sharp knife to carefully score the skin of the pork belly. Cut through the surface of the skin and slice delicately through the fat, being careful not to cut into the meat. This step will help the fat render out more easily, allowing the skin to puff up and become crispy.

Salt the Skin:

Rub a generous amount of coarse sea salt or kosher salt into the skin. This will help draw out any remaining moisture and encourage the skin to crisp up.

Cook at High Temperature:

Place the pork belly in your air fryer and cook at a high temperature, typically around 200°C/400°F. The cooking time will depend on the size and thickness of your pork belly, but aim for around 20-30 minutes. Check on the pork belly regularly to ensure it is not burning.

Rest Before Slicing:

Once your pork belly is cooked to crispy perfection, let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in juicier meat and giving the skin a chance to cool and crisp up further.

Slice and Serve:

After resting, use a sharp knife to cut the pork belly into thick slices. Press onto the knife with the palm of your hand to cut through the crisp skin. Serve the pork belly drizzled with any juices rendered during cooking, or with your favourite sauce or seasoning.

Tips for Crispier Skin:

• If you have time, place the pork belly uncovered in the refrigerator for a few hours or overnight before cooking. This will help dry out the skin and lead to crispier results.
• Use a meat thermometer to check the internal temperature of the pork belly. For tender meat, cook until the internal temperature reaches 90-95°C / 195-200°F.
• If your air fryer has a lower temperature setting, you can cook the pork belly at a lower temperature first (e.g. 160°C/320°F) and then increase the temperature to achieve a crispy skin.
• If you want to add extra flavour, try seasoning the pork belly with spices like garlic powder, onion powder, smoked paprika, or chilli powder.

Now you're ready to enjoy perfectly crispy pork belly, made right in your air fryer!

How to store and reheat pork belly

Pork belly is a tasty dish that yields enough servings for everyone. It can be cooked in almost every way, so leftovers shouldn't go to waste. Here is a detailed guide on how to store and reheat pork belly.

Storing Pork Belly

Before storing pork belly, wait until it has cooled to room temperature. Then, place it in an airtight container and put it in the fridge. The pork belly will last 3-4 days. To keep the skin as crispy as possible, cover it with a paper towel to absorb any excess moisture. It is important to note that pork belly should not be left out at room temperature for over two hours, as bacteria may start to multiply.

Additionally, pork belly can be frozen and will last up to 3-4 months in the freezer. To freeze, wrap the pork belly in aluminium foil and put it in a heavy-duty freezer bag, ensuring that as much air as possible has been removed from the bag. It is recommended to shred the pork belly before freezing to allow for easier portioning when it comes time to reheat and serve.

Reheating Pork Belly in the Oven

The oven is one of the best ways to reheat pork belly, especially if you want to restore the crunchiness of the skin. Here are the steps to reheat pork belly in the oven:

• Preheat the oven to 400°F.
• Separate the skin from the meat and place each on a different baking sheet. This will help keep the meat moist and juicy while crisping the skin.
• Cover the meat with aluminium foil to retain moisture and place it in the lower part of the oven. Adding a small amount of water or sauce can also help keep the meat juicy and tender.
• Heat the meat in the oven for 10-15 minutes or until adequately warmed.
• Turn on the broiler and crisp the skin for about 15 minutes. Keep an eye on the colour so it doesn't burn.

Reheating Pork Belly in a Frying Pan or Skillet

Reheating pork belly in a frying pan or skillet is another effective method, especially for small bits of pork belly. Here are the steps:

• Heat a thin layer of oil in a pan until it's shimmering.
• Slice the pork belly into thin slices and add them to the pan.
• Sear the pork belly on both sides for 1-2 minutes.
• Use tongs to hold the pork belly skin-side down against the pan for 20-30 seconds until the skin is crispy.

Reheating Pork Belly in the Air Fryer

The air fryer is a quick and convenient way to reheat pork belly, but it may dry out the meat slightly. Here are the steps:

• Set the air fryer to 350°F/180°C.
• Sprinkle the meat with some water or stock, being careful not to get any on the skin.
• Cover the meat section of the pork belly with foil, leaving the skin exposed.
• Place the pork belly in the air fryer basket with the skin facing outwards.
• Heat the pork belly for 3-4 minutes, checking the internal temperature with a meat thermometer. The ideal temperature is 165°F/73°C. Be careful not to overdo it, as air fryers are small and powerful.

Reheating Pork Belly in the Microwave

The microwave is a quick option for reheating pork belly, but it may not deliver the desired results, especially if you want crispy skin. Here are the steps:

• Place the pork belly on a microwave-safe plate. For larger pieces, slice them up for more even reheating.
• Sprinkle the meat section with water, avoiding the skin.
• Heat the pork belly on high in 30-second intervals until it's heated through.
• If you want crispy skin, separate the skin from the meat and heat it under a hot broiler for 2-3 minutes.

How to cut pork belly to fit in the air fryer

To cut pork belly so that it fits in your air fryer, you will first need to measure the dimensions of your air fryer basket. Once you know the size of your basket, you can cut the pork belly slab accordingly.

For example, if your air fryer basket is circular with a diameter of 20 cm, you would want to cut the slab of pork belly so that it is no wider than 20 cm. This will ensure that the pork belly fits snugly in the basket without bending or overlapping.

If your air fryer basket is rectangular, you will need to measure both the length and width of the basket and cut the pork belly slab to match those dimensions. Again, you want to ensure that the pork belly fits without bending or overlapping.

It is important to cut the pork belly to the correct size so that it cooks evenly and efficiently in the air fryer. Bending or overlapping the meat could result in uneven cooking, with some parts of the meat becoming overcooked or undercooked.

In addition to cutting the slab of pork belly to the correct size, you may also want to consider cutting slits or holes in the skin to help render the fat and create a crispy texture. This can be done with a sharp knife or piercing tool, being careful not to cut too deeply into the meat.

How to season pork belly

To make juicy and tender air-fried pork belly with a crispy skin, you'll need to follow a few key steps. Firstly, select a good cut of pork belly with a nice balance of meat and fat.

Before cooking, pat the skin of the pork belly dry with paper towels. Moisture is the enemy of crispy skin, so make sure it's as dry as you can get it. Next, rub a generous amount of coarse sea salt into the skin. This will help draw out moisture and get that skin nice and crisp.

Now, it's time to season. You can use a variety of seasonings, but a simple blend of salt, pepper, and garlic granules or powder will do the trick. You could also add some smoked paprika and chilli powder for a kick of heat. Make a paste with your chosen seasonings and spread it evenly on the meat side of the pork, making sure not to touch the skin.

Once seasoned, cut the slab of pork belly so that it fits in your air fryer. You may need to slice it into strips or bite-sized cubes, depending on your preference and the size of your air fryer. Just make sure there is room between the pieces for air to circulate.

Now, you're ready to cook. Heat your air fryer to 200°C and cook the pork belly, skin-side up, for 30 minutes. Then, turn the heat down to 180°C and cook for another 20-30 minutes, until the pork is cooked through and the skin is crispy.

Once it's done, let the pork belly rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in juicier meat.

How to cook pork belly bites in an air fryer

Ingredients

• 1 pound of pork belly
• Salt
• Olive oil or cooking spray
• Chinese five spice (optional)
• Garlic granules (optional)

Method

Step 1 – Prep the pork belly:

Place the pork belly in the freezer for about 20 minutes to make it easier to slice into bite-sized pieces. Remove from the freezer and cut the slab into 1-inch cubes.

Step 2 – Season the pork belly:

Pat the pork belly dry with paper towels. This helps the salt stick to the surface and gives you crispier results. Then, rub the pork belly with salt. You can also add other seasonings, such as Chinese five spice and garlic granules.

Step 3 – Air fry:

Preheat your air fryer to 200°C/400°F and grease the air fryer basket with cooking spray or olive oil. Place the pork belly bites into the basket and air fry for 8 to 10 minutes, tossing the basket a few times during cooking to ensure even cooking.

Step 4 – Rest and serve:

Remove the pork belly bites from the air fryer and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in juicier meat.

Tips:

• Always pat the pork belly dry before cooking. This helps to remove moisture, which can prevent the skin from crisping up.
• Score the skin of the pork belly in a criss-cross pattern before cooking. This helps the fat render out while the skin gets crispy.
• For extra crispy skin, poke holes in the skin using a sharp knife or piercing tool before cooking. This allows some of the fat to render out more easily.
• The safe internal temperature for pork belly is 63°C/145°F. Use a meat thermometer to check that the pork has reached this temperature.
• Leftover pork belly bites can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Frequently asked questions